Ma Po Tofu with Steamed Broccolini

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Ma Po Tofu with Steamed BroccoliniRecipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
4 servings (serving size: 1/2 cup rice, 3/4 cup tofu mixture, and 2 ounces broccolini)


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1 (14-ounce) package firm water-packed tofu, drained
1 to 2 tablespoons Sriracha (hot chile sauce, such a Huy Fong)
1 1/2 tablespoons mirin (sweet rice wine)
1 tablespoon black bean garlic sauce
2 teaspoons sugar
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons less-sodium soy sauce
1 teaspoon chili oil
1 tablespoon canola oil
4 ounces ground sirloin
1 tablespoon finely chopped garlic
2 teaspoons grated peeled fresh ginger
2 cups hot cooked long-grain white rice
8 ounces steamed Broccolini
1/4 cup fresh cilantro leaves


1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard towels. Cut tofu into 1-inch cubes.

2. Combine Sriracha and the next 3 ingredients. Combine broth and next 3 ingredients, stirring until smooth.

3. Heat canola oil in a large skillet over medium-high heat. Add beef; stir-fry 3 minutes. Add garlic and ginger; stir-fry 30 seconds. Add Sriracha mixture; cook 1 minute, stirring occasionally. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu. Serve with rice and Broccolini; sprinkle with cilantro.

Created date

March 2010

Nutritional Information

Calories 335
Fat 11.5 g
Satfat 1.7 g
Monofat 7.2 g
Polyfat 2.1 g
Protein 19.7 g
Carbohydrate 37.1 g
Fiber 1.7 g
Cholesterol 15 mg
Iron 3.8 mg
Sodium 661 mg
Calcium 243 mg